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“A praline pound cake that appeared on a White Lily Flour calendar more than 15 years ago. For the best flavor and ease of slicing, you should bake the pound cake at least 8 hours before you plan to serve it.”
READY IN:
1hr 45mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 325 degrees .
  2. Grease and flour a 10-inch tube pan. Sprinkle 1/2 cup chopped pecans in pan. Set aside.
  3. Cream butter and cream cheese.
  4. Add brown sugar and beat until light and fluffy (about 5 minutes).
  5. Add eggs one at a time, mixing well after each addition.
  6. Fold in flour just until combined. Do not overmix.
  7. Stir in vanilla and remaining 1 cup chopped pecans. Spoon batter into prepared pan and place on baking sheet in oven.
  8. Bake for 1 1/2 hours or until wooden toothpick inserted near center comes out clean. Cool in pan 10 minutes and remove to rack to cool completely. Makes 16 servings.

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